Lentil and Wild Rice Loaf
We frequently make this for Thanksgiving or Christmas for the vegetarians in the family. It's very nutritious and yummy and it goes great with the rest of the traditional holiday meal. You can make it ahead of time and then just pop it in the oven to heat up before the meal. Always serve it with the cashew gravy recipe I'm about to post separately. I'm not sure of where this recipe originated, but I got it from my sister years ago. I apologize for the some of the amount guestimates on the broth and spices as it's been a while since I've made it and we never had a real recipe, it's just scribbled on a piece of paper.
- Ready In:
- 1 cup lentils
- 1⁄2 cup brown rice
- 1⁄2 cup wild rice
- 3 cups vegetable broth (more or less)
- 2 tablespoons olive oil
- 1 red onion
- 3 garlic cloves, crushed
- 1 large carrot, shredded
- 1⁄2 bunch broccoli, chopped small and steamed
- 1⁄2 cup cashews, roasted
- salt and pepper
- Put lentils, brown and wild rice and veggie broth in a covered pan. Get it boiling on a higher heat and then turn down to low and cook until the rice is cooked and the liquid is absorbed, but the result is still somewhat wet and mushy, not dry. This will be approximately an hour. I usually watch this as it's cooking and add more broth as needed.
- While lentils and rice are cooking, heat oil in a separate pan and saute onions, garlic and carrot. Add steamed broccoli, cook another minute and then season with basil, salt and pepper to taste. This will be mixed with the other ingredients, so you'll want to be a bit generous with the spices.
- Add the lentil/rice mixture to the vegetable mixture when both are done. Add cashews. Mix everything together well.
- Put mixture into a greased loaf pan.
- Bake at 350 for 30 minutes covered and 15 minutes uncovered.
- Serve with Cashew Gravy.
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As suggested, I brought this as a vegetarian option to a Christmas Eve dinner last night. Yum!! I doubled the recipe so had to improvise on the baking dish. Thus I wasn't really looking for it hold together as a loaf. And I'm currently on the Candida diet. So, for the cashew gravy, I substituted coconut flour, which I upped to 3 Tbs, and gluten-free tamari for the soy sauce. That gravy is DELICIOUS, and the recipe makes a huge amount! I will definitely freeze some to use with future dishes.Reply
I made this, along with the Yummy Vegan Gravy #376771 (thanks for the suggestion, MangoMom!), for my meat loving husband and he proclaimed a half a dozen times during dinner how much he liked it. What a hardy, delicious and filling mean-yum! This recipe is going into our regular dinner menu rotation.Reply